Caramel Apple Trifle Cups (Printer-Friendly Version)
Layers of caramelized apples, fluffy sponge, whipped cream, and salted caramel for a festive autumn delight.
# What You'll Need:
→ Sponge Cake
01 -
1 cup all-purpose flour (125 g)
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
4 large eggs, room temperature
05 -
1 cup granulated sugar (200 g)
06 -
1 teaspoon pure vanilla extract
07 -
2 tablespoons whole milk, warmed (30 ml)
→ Cinnamon Caramel Apples
08 -
3 medium Honeycrisp apples
09 -
2 tablespoons unsalted butter (28 g)
10 -
3 tablespoons brown sugar (40 g)
11 -
1/2 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
13 -
1 tablespoon apple cider (15 ml)
→ Whipped Cream
14 -
1 cup heavy cream (240 ml)
15 -
2 tablespoons powdered sugar (15 g)
16 -
1 teaspoon pure vanilla extract
→ Caramel Sauce
17 -
1 cup granulated sugar (200 g)
18 -
6 tablespoons unsalted butter, cubed and room temperature (85 g)
19 -
1/2 cup heavy cream, warmed (120 ml)
20 -
Pinch of salt
# Steps to Follow:
01 -
Preheat oven to 350°F. Line an 8-inch square pan with parchment paper and grease lightly. Whisk together flour, baking powder, and salt. Beat eggs and sugar in a large bowl until thick and pale, about 5 minutes. Add vanilla extract. Fold in half the flour mixture, then warmed milk, then remaining flour until just combined. Pour batter into pan and bake 20–22 minutes until a toothpick inserted comes out clean. Cool completely before cutting into cubes.
02 -
Peel, core, and chop apples into 1/2-inch pieces. Melt butter in a skillet over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until apples soften and caramelize, about 7–9 minutes. Stir in apple cider and cook 1–2 minutes until syrupy. Allow to cool.
03 -
Chill mixing bowl and beaters. Beat heavy cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form. Refrigerate until ready to use.
04 -
In a heavy-bottomed saucepan over medium heat, melt sugar, stirring constantly until liquefied and amber in color. Remove from heat, carefully whisk in butter, then slowly add warm cream and a pinch of salt. Return to heat briefly to combine, then remove and whisk until smooth. Let cool slightly.
05 -
In small glass cups or jars, layer cubed sponge cake, a spoonful of caramel apples, whipped cream, and a drizzle of caramel sauce. Repeat layers, finishing with whipped cream and a caramel drizzle. Chill briefly before serving.
# Additional Tips:
01 -
Chill bowl and beaters for stable whipped cream that holds shape during layering.
02 -
Use a heavy pan and carefully watch caramel to avoid burning; add cream slowly to prevent bubbling over.
03 -
Cut cooled sponge into uniform cubes for even layering and presentation.
04 -
Cook apples in batches if needed to ensure proper caramelization without crowding.